Paul Hobbs Wine Dinner
The Paul Hobbs Wine Dinner will be held on Sunday, May 20th. The doors open at 6:30PM with a sparkling wine and appetizer reception. The wine dinner will begin at 7PM.
Paul Hobbs Wines
SUNDAY, MAY 20th
Forbes magazine calls Paul Hobbs the “Steve Jobs of Wine”, and for good reason. Meticulous vineyard management followed by minimally-invasive winemaking techniques allows Paul Hobbs to produce wines that express their vineyard origins with finesse, complexity and authenticity. Paul Hobbs wines are fermented with native yeasts, aged in French oak, and bottled unfined and unfiltered.
Please join us as we sample the wines of Paul Hobbs with Chef's menu pairings.
Guests will be greeted with a Glass of Sparkling Wine and an Appetizer Reception
$110 per person plus tax and gratuity
Reservations Required 636-449-6700
A credit card number will be required to confirm your reservation. Credit Cards will be charged for the full amount of the reserved seats unless the reservation cancelled prior to Noon the Friday before the event.
PICKLED SHRIMP WITH SQUID INK GNOCCHI AND CHARDONNAY BEURRE BLANC
2015 Paul Hobbs Chardonnay-Russian River Valley, California
This blend from prestigious Russian River vineyards is a quintessential chardonnay from this appellation. With a pale straw, pearlescent hue, the wine impresses with aromas of yellow blossoms, citrus and a note of chamomile tea. The richly textured palate offers delectable flavors of fresh white fruits and sweet brioche accented by minerality for a lingering and pleasurable finish.
DUCK GALANTINE WITH SAVORY BREAD PUDDING AND RAMPS
2015 Paul Hobbs Pinot Noir-Russian River Valley, California
A classic rendering of Russian River Valley pinot noir, this wine offers a dark cherry hue and aromas of black cherry and bright strawberry. Rich, dark fruits dominate the palate, with accents of red fruit and complex undertones of white pepper and nutmeg. The fine-grained tannins and fresh acidity add layers and tension, accentuating the flavors and velvet-like mouthfeel for an elegant finish.
POBLANO MARINATED FLANK STEAK, SERVED WITH SAFFRON RICE AND SALSA VERDE
2014 Bramere′ Malbec-Lujan de Cayo, Argentina
This wine is an attractive and elegant Malbec. The color is deep red with violet hues. It has an intense spicy aroma of pepper, cloves, cinnamon and other spices, combined with ripe black fruits and hints of roses. The palate is smooth with firm and chewy tannins. It is beautifully balanced with a persistent finish.
LAMB SHISH KEBAB, WITH PAN-FRIED EGGPLANT AND TOMATO RAGU
2015 Paul Hobbs Cabernet Sauvignon-Napa Valley, California
The color of a Burmese ruby, the 2015 Napa Valley Cabernet Sauvignon even in its appearance has an exuberant nature. On the nose find wild elderberry, black currant, and tobacco. Pure, delineated flavors of ripe blueberry, graphite, olive, sage, thyme and sea salt provide for an ever evolving experience on the palate. Fine-grained tannins, balanced acidity and a richly intense texture persist through the very long finish. Exquisite with grilled rib eye, pasta Bolognese, or a delicate beef carpaccio. Serve at 50°-55° Fahrenheit.
CHOCOLATE HAZELNUT MARQUISE WITH FRANGELICA SAUCE
2007 Isole e Olena Vin Santo
Lovely golden-amber in color with an intense, open perfume of dried citrus peel, dried apricots and honey, giving way to a rich, luscious palate, with incredibly concentrated characters of honey, dried apricot and vanilla.